Flour House — Restaurant in San Luis Obispo

I hate to give this review but my experience just a couple days ago was shockingly bad. This has been my favorite restaurant ever since it replaced Vieni Vai's which was amazing authentic Italian cuisine with great service every time. I hope this last time at Flour House was a one off but I think the standards and quality are starting to slip. I could tell they were short staffed for a Friday, though there was no wait to be seated and I have seen them much busier. I always look forward to dinner here but was so disappointed with the service and quality of food. Servers did not come around to check on us and had to be flagged down to return food to the kitchen. My plate was hot but the food was cold, and it had obviously been microwaved. Something I would never expect here. Not only was my meal cold but the flavor was bland, the grey color was off-putting and the presentation was all around unappealing. The pizza was sub par this time as well. Extremely minimal toppings. It looked like sauce and dough.. that's it. Two basil leaves a sprinkle of parm and an ounce or so of diced prosciutto. I would go here for my birthday every year and any other special occasion. I'd always look for an excuse to go to the Flour House but I don't think I will now. Not after experiencing a 16 dollar plate of cold...

There are several Italian restaurants in downtown SLO at the same or lower prices that offer a better experience. I brought family who were visiting from out of town, and regretted that's what I left them remembering. It was a busy night were seated right by the kitchen/window where we could see one of the chefs texting and playing with his bandaid on his finger back and forth while cooking. The menu is unnecessarily long and challenging to understand having to flip between menus for reference. The waitress seemed irritated and aloof. I've been to Italy and Spain and LOVE the authenticity that the Flour House is trying to bring, but unfortunately does not deliver in the experience or the flavor profiles. I do like the style and thickness of the pizza, but there are just too many options its not surprising we were unhappy with the majority of food. The Polpettone Al Forno $16... is supposed to be a stuffed meatball, but more of a spiral meat wrap? It was very odd. The Paccheri pasta $22 wasn't bad, but not something I'd order again especially at that price. Ordered a pizza I can't remember, but it was overly salty and didn't have the fresh cheese and basil I was expecting. The Autunno was surprisingly tasty despite barely being able to taste the butternut squash, it was the highlight...

When I first saw flour house in SLO in the downtown area I was not sure it was my "type" of Italian food. Not sure what brought me in the first time but when I sat down I was happily surprised. The waiter took the time to tell me about the style of food and some background and history of the type of pizza they specialized in.

Come to find out the Napoletana pizza is a special thing in Italy and even protected by law. You even have to get a license to become an official Pizzaioli (Cool name, eh?). The main thing here is it is not the usual pizza that we are used to.

The pizza has a nice wood fired edge and a little flexible in the middle. Kind of fun to fold it and eat. They have a ton of interesting flavors and combos which can be overwhelming a bit. A good starter pizza is the Americana and one of my favorites there. They also have meter Monday where they bake a meter (of 1/2 meter) of pizza

You can chose up to six sections of different toppings. However, pick what you like and chow down. As it is fairly thin it's not as huge as it sounds. Monday also has drink specials as well so a good night to try. Overall this is an amazing place to try. With their pizzas and house made pasta you always have an array of amazing...